Details

Ingredients

400g Chantenay or baby carrots

2 tsp cumin seeds

2 tbsp Streamline thin cut orange marmalade

1 tsp soy sauce

3-4 stalks thyme, leaves picked

Salt and black pepper

Method

Boil or steam the carrots until tender. Heat a frying pan and dry fry the cumin seeds for a moment or two until they become fragrant. Stir in the thin cut orange marmalade, soy sauce and 1 tablespoon of water until the marmalade has melted into a glaze.

Drain the carrots and toss them in the glaze until they look glossy.

Sprinkle over the thyme leaves and season. Continue to toss until everything is well coated, then pour into a serving dish.